Monday, October 17, 2011

10-17…chicken noodle soup

About a quarter pound of pasta was left uncooked from yesterdays enterprise, and when I tried removing it from the racks it began to break apart. Accepting the inevitable I broke all of into short noodles and tonight will try my hand at creating a “noodle soup”. My first thought was a simple broth with celery, parsley, and noodles, and maybe white beans. Then I remembered the boneless chicken breasts in the freezer, and suddenly tonight’s dinner is taking shape.

In a large sauce pan sauté the garlic, onion, and celery in olive oil and butter. Then add the beans and simmer. In the meanwhile brown the chicken in a skillet with olive oil, seasoning of your choice, and some lemon juice. When finished, remove from pan and cut into small pieces. De-glaze the pan with wine and add results to the soup pot. Add the chicken broth, the chicken, and bay leaves and simmer covered for 30-45 minutes. Add the pasta and cook for about 5 minutes before serving.

COMMENTS:

It took all the will power I could muster not to have a third bowl of this soup!